Meat broth (Yakhni) from Classic Indian Cooking (page 43) by Julie Sahni

  • bay leaves
  • cinnamon sticks
  • whole cloves
  • fresh ginger
  • black peppercorns
  • lamb bones
  • chicken pieces

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Advance prep: Preparation should begin at least six hours before using to allow for 4 hours of simmering, plus refrigeration and de-fatting.

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